The malai that forms on the surface of milk after boiling is often kept at home because it is very useful for making butter and margarine. However, when a thin layer of cream appears on the milk, people sometimes assume that something is missing from the milk. But this is not always the case. Regardless of the quality of the milk, a thick layer of cream does not always form. In such cases, people think that something needs to be added to the milk to form thick malai. If you think so, you are mistaken. Nothing special needs to be added to thicken the malai; the way the milk is boiled and cooled affects it.
Recently, the '156 formula' has been gaining popularity for obtaining thick malai. This method is called a simple way to obtain thick cream. Let's find out what the '156 formula' is, which allows you to obtain a thick layer of malai on milk every time without hassle and with great ease. With correct application, a thick layer of cream can form on the surface of the milk.
What is the '156 formula'?
When this formula for obtaining cream is mentioned, it may seem like you need to follow a complicated method, but this is not the case at all. '156' stands for 1 hour, then 5 hours, and finally 6 hours. That is, the milk must first be thoroughly boiled, then left at room temperature for some time, and finally cooled in the refrigerator. This entire process helps to properly form a layer of cream on the milk.
First, boil the milk thoroughly
To obtain thick malai, similar to a layer on a flatbread, you must first heat the milk well in a pot with a thick bottom. The milk should be boiled until it starts to rise and bubbles appear around the edges. After that, turn off the gas and let the milk cool for about 1 hour. It is important not to cover the pot completely during this time.
Now leave the milk for 5 hours
After an hour, leave the milk for about 5 hours. Do not seal the pot tightly during this time. Half or about three-quarters of the pot should be covered, and a small part should remain open. The purpose of partially covering the pot is to prevent the accumulation of excess moisture inside, as excess moisture can hinder the proper formation of the malai layer.
Place in the refrigerator for the last 6 hours
The third and final stage arrives. Place the pot with the milk in the refrigerator for about 6 hours. It can be left overnight. After cooling, a thick layer of cream may form on the milk. To extract it, first gently separate it from the edges using a knife or spoon, and then scoop out the cream with a spoon.
To get more cream, choose suitable milk
The amount of cream depends not only on the method but also on the milk itself. The higher the fat content in the milk, the higher the probability of getting good cream. Therefore, if you buy packaged milk, using whole milk can be a good option. If you regularly collect cream for making butter or margarine at home, this method may be useful to you.
Is it necessary to apply this always?
It is not necessary to apply the '156 formula' every time you boil milk. You can use this method when you need to collect more cream. If a lot of milk is used daily at home, and you collect cream to make butter or margarine, this process may be useful to you.